Effect of active edible coating on quality properties of green-raisin and ranking the samples using fuzzy approach
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ORIGINAL PAPER
Effect of active edible coating on quality properties of green-raisin and ranking the samples using fuzzy approach Najmeh Youseftabar‑Miri1 · Naser Sedaghat1 · Sara Khoshnoudi‑Nia2 Received: 23 May 2020 / Accepted: 3 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The present study investigated the effect of monoglycerol-stearate and carnauba wax (0.5% w/v) containing Shirazi thyme essential oil (TEO: 150 ppm) on the physical (moisture content, water activity, firmness and color), microbial (total counts, yeast and mold) and sensory properties of raisin during 12 weeks storage at room-temperature. Sensory quality of samples was investigated by the fuzzy-ranking method. The results show that there was a significant difference in moisture content and water activity between uncoated and coated samples (p
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